Results 31 to 40 of about 2,754 (192)
Grasas y Aceites, 1992 The relationship between sensorial deterioration (shelf-life) and induction period of refined soybean oil was studied, according to data obtained with the Rancimat method and peroxide value during 190 days of storage of the sample at room temperature ...
A. M. O. Rauen-Miguel +2 more
doaj +1 more source
Grasas y Aceites, 2020 The most highly recommended oils for the diet are those which are rich in unsaturated fatty acids. However, the presence of these components in the oils is related to oxidation, which can be determined by the induction period.
A. F.N. Volpini-Klein +6 more
doaj +1 more source
Comparative study of oxidatuve stability of different vegetable oils by the rancimat method and oven test [PDF]
, 2010 Oksidacija lipida je prepoznata kao glavni problem u jestivim uljima, ona prouzrokuje važnu promjenu kemijskih, senzorskih i nutritivnih svojstava. Oksidacijska stabilnost različitih biljnih ulja istraživana je primjenom Rancimat metode baziranoj na ...
Katica Volmut +7 more
core +1 more source
Modified Rancimat Method for Evaluation of Antioxidative Effect against Skin Lipids [PDF]
Bulletin of the Korean Chemical Society, 2010 Skin is a highly complicated tissue which possesses the largest surface area in the body and serves as the protective layer for internal organs. It is designed to give both physical and biochemical protection, and is equipped with a large number of defense mechanisms.
Hye-Yoon Park +5 more
openaire +1 more source
Zur Problematik von Induktionszeitbestimmungen mit dem Rancimat
, 2022 S.487-489Es wird gezeigt, daß sowohl durch die Zusammensetzung der Probe als auch durch Rancimat-typische Gegebenheiten wie hohe Arbeitstemperaturen, Luftstrom und Detektion Fehlmessungen und Fehlinterpretationen möglich sind.
Sandmeier, D., Ziegleder, G.
core +1 more source
2021- Comparative Study of Vegetable Oils Oxidative Stability using DSC and Rancimat Methods.pdf
, 2021 A comparative study was carried out to evaluate and compare the oxidative stability of vegetable oils (olive, corn and sunflower) in Egypt, through evaluation of accelerated oxidation at four different isothermal temperatures (110, 120, 130, 140 °C ...
Rania I.M. Almoselhy (11772074)
core +1 more source
Preparation and Characterization of a Polar Milk Lipid-enriched Component from Whey Powder
Food Science of Animal Resources, 2020 Milk fat globule membrane (MFGM) is a lipid carrier in mammals including humans that consists mainly of polar lipids, like phospholipids and glycolipids.
Kwanhyoung Lee +4 more
doaj +1 more source
An Oxidative Stability Study of Amylose-Hydrolyzed Chia Oil Inclusion Complexes Using the Rancimat Method [PDF]
, 2023 Chia oil is a source of α-linolenic (omega-3) fatty acid, which is known to promote human health but is highly prone to oxidation. Amylose (a polymer of α-1,4 D-glucose units) can molecularly encapsulate hydrophobic molecules, forming inclusion complexes
Vanesa Y. Ixtaina +5 more
core +3 more sources
Antioxidant Evaluation of Extracts of Pecan NutShell (Carya illinoensis) in Soybean Biodiesel B100
Global Challenges, 2019 Biodiesel is subject to radical reactions that promote degradation. To decrease the speed of these degradation reactions and increase oxidative stability, either natural or synthetic antioxidants are added to biodiesel.
Alexandra Aparecida do Amaral +6 more
doaj +1 more source
Lipid components and oxidative status of selected specialty oils
Grasas y Aceites, 2012 Many vegetable oils are marketed as specialty oils because of their retained flavors, tastes and distinct characteristics. Specialty oil samples which were commercially produced and retailed were purchased from local superstores in Reading, UK, and ...
S. R. P. Madawala +2 more
doaj +1 more source